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Answer: 4. Sucrose

Key idea: a sugar is non-reducing when both anomeric carbons are tied up in the glycosidic bond, leaving no free hemiacetal group.

Maltose, lactose and glucose have a free anomeric OH or aldehyde group, so they are reducing. In sucrose, glucose C-1 and fructose C-2 are joined, so it is non-reducing.

Doubtly AI · 30 Oct 2026 AI-generated · not yet verified Report
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